Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS CreditsLast Updated Date
4GMS206FOOD TECHNOLOGY3+0+03520.10.2026
Course Details
Language of Instruction Turkish
Level of Course Unit Bachelor's Degree
Department / Program Gastronomy and Culinary Arts
Type of Program Formal Education
Type of Course Unit Elective
Course Delivery Method Face To Face
Objectives of the Course Giving general information about the predictions and technologies of foods within the scope of this course.
Course Content General chemical composition of foods and production technologies of foods (meat, fruit-vegetable, oil, milk, cereal, fermented foods etc.) and preservation methods of foods are explained in detail.
Course Methods and Techniques The course will be taught theoretically. The course, which will be taught formally for 15 weeks, will be explained through the contents and professional definitions prepared by the instructor.
Prerequisites and co-requisities None
Course Coordinator Asist Prof.Dr. Betül KARSLIOĞLU
Name of Lecturers Asist Prof.Dr. Betül KARSLIOĞLU
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources Resources suggested by the course instructor
Course Notes Gıda teknolojisi Prof. Dr. Arsan BİLİŞLİ Sidaş Yayıncılık
GIDA TEKNOLOJİSİ prof. Dr. Sıdıka Bulduk

Course Category
Science %50
Field %50

Planned Learning Activities and Teaching Methods
Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"

Assessment Methods and Criteria
Veri yok

 
ECTS Allocated Based on Student Workload
Activities Quantity Duration Total Work Load
Course Duration 15 3 45
Hours for off-the-c.r.stud 15 7 105
Mid-terms 1 1 1
Final examination 1 1 1
Total Work Load   Number of ECTS Credits 5 152

 
Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 Describe the general chemical composition of foods.
2 In order to produce safe food, they have information about the causes and types of deterioration of food.
3 Has knowledge about food preservation methods.
4 Has knowledge about food production technologies in order to produce safe food.

 
Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Introduction to Food Technology Lecture Notes
2 Food waste Lecture Notes
3 safe food production Lecture Notes
4 Counterfeit food production Lecture Notes
5 Counterfeit food production Lecture Notes
6 Cases of counterfeit food production. Lecture Notes
7 Sugar and confectionery technology
8 General review Lecture Notes
9 midterm exam Lecture Notes
10 Chocalate technology Lecture Notes
11 Mixed question solution Lecture Notes
12 Meat technology Lecture Notes
13 Grainl technology Lecture Notes
14 Bread production Lecture Notes
15 Final

 
Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10 P11 P12 P13 P14 P15
All 4 4 4 4
C1 4 4 4 4
C2 4 4 4
C3 4 4 4
C4 4 4

  Contribution: 1: Very Slight 2:Slight 3:Moderate 4:Significant 5:Very Significant